For some years now, the Restaurant and Pizzeria “Porta Messina” offers a choice of dough for your pizza. In addition to the classic dough made with a mix of Semolina Flour and 00 Flour, you can choose Whole Wheat Flour, making your pizza more crispy, flavoured, and easier to digest, thanks to the use of a flour mix rich in fibre.
 This special dough, together with our authentic and quality ingredients, all cooked in a traditional wood-fired oven using the highly professional skills of our Master Pizza Makers, creates a harmonious and excellently-made pizza, making the pizza at our restaurant amongst the best in the area.

Come and try it at the Cooking Class in Taormina !

About Wholemeal Flour :

Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with other lighter “white” unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients to the white flours (especially fiber, protein, and vitamins), texture, and body that are lost in milling and other processing to the finished baked goods or other food(s).

Whole-grain whole wheat flour is a full-flavored flour containing vitamins, minerals and protein. Whole-grain whole wheat flour is more nutritious than refined white flour, although white flour may, in a process called food fortification, have some micronutrients lost in processing added back to the white flour (required by law in some jurisdictions). Fortified white flour does not, however, contain the macronutrients of the wheat’s bran and germ (especially fiber and protein) like whole-grain flour does, and is notably lacking in fiber. Whole grain is a good source of calcium, iron, fiber, and other minerals like selenium.